Note: this recipe can be used for larger turkeys, too. Simply increase the amount of stuffing and butter spread, making 1 1/2 portions for a larger turkey.
Preheat the oven to 350F. Prepare a large roasting pan. Remove the turkey from its packaging and remove the giblets and neck. Place the turkey onto a wire rack placed over a baking sheet to catch any drippings. Pat the turkey dry with paper towels. Using a small rubber spatula, or the back of a spoon, separate the skin away from the turkey breast, taking care not to puncture the skin.
Prepare the herbed butter spread. In a mixing bowl, combine the softened butter, salt and all the spices. Mix until well combined. For easier spreading, heat the butter in the microwave for 20 to 30 seconds, until it's a bit runny.
Using your hands or a small spatula, spread a generous amount of the herbed butter underneath the breast skin, spreading it evenly over the breast. Massage the remaining butter over the top of the breasts, drumsticks and wings. Season the inside cavity with additional salt, then stuff generously full of lemon and orange wedges, shallots and garlic. Add the bundle of fresh herbs, too.
Cut a 3-foot piece of butcher's twine and truss the turkey by wrapping the twine around the back, then bring it forward, wrap around the drumsticks, then tie the drumsticks together. Transfer the trussed turkey into the prepared roasting pan. Tuck the back wings underneath the turkey so that they don't burn. Wrap the drumstick tips with foil also.
Bake the turkey in the preheated oven, using my above chart for timing. At the 2 hours baking mark, bast the turkey with the 1/2 cup melted butter using a pastry brush. Pour in a cup or two of chicken broth into the roasting pan, to add moisture to the oven. Continue baking, basting one more time 30 minutes before the turkey is done and once you remove it from the oven.
I baked my turkey for 3 hours and 15 minutes. Use a meat thermometer to check for doneness, the internal temperature needs to reach 165F. Start checking the temperature with 30 minutes remaining. Remove the turkey from the oven once the thermometer reaches 160-162F, tent the turkey with foil and let it rest for 20 minutes. Use a sharp knife and carving fork to carve the turkey.
For the gravy, strain the turkey drippings from the roasting pan into a large measuring cup; I recommend lining your strainer with cheesecloth to catch all impurities. Allow the drippings to stand for a few minutes, until the oil collects at the top. Use a spoon to skim the oil off the top.
In a medium-sized saucepan, melt the butter over medium heat, then add the flour. Whisk the flour into the butter vigorously, until smooth. Cook the roux for 2 to 3 minutes, allowing the flour to cook. Begin adding the chicken broth, adding it slowly and whisking well after each addition. Add more chicken broth for a thinner gravy. Add the turkey drippings last, whisk and cook for 1 more minute. Keep gravy warm and covered until ready to serve.
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